The demand for frozen French fries has been growing over the years, with the growth and remarkable performance of French fries served in restaurants and fast-food chains. With state-of-the-art equipment, you can produce the finest frozen French fries by the following process.

Cleaning and Peeling

potato strips

Potatoes are washed and peeled thoroughly by brush roller washing and peeling machine, which is mainly used in a large capacity (2000-3000 kg/h)washing and peeling work. The brush rollers (8-15 pieces) are made of soft nylon material. The potatoes peeled by it have a smooth surface with minimum peeling losses. The residual skin, eyes, and green portions are trimmed manually.


Peeled potatoes are cut into strips by a potato cutting machine. The thickness can be adjusted freely by increasing or decreasing the spacers between the blades. The cross-section of the sticks ranges between 7 and 12 mm and is generally 10 mm. The length of the strips can be 5-7 cm. The strips are graded for size. Too short, thin strips and discolored ones are removed.


The strips are blanched in a blanching machine at 70-95 degrees Celsius for several minutes to inhibit the active enzyme, keep the fresh flavor of potato strips, increase the softness, and result in uniform fry color. This process also removes some of the sugars from the surface of sticks, mitigating the browning reaction during frying.

frozen french fries


The strips are partially dried to remove excess moisture. The French fries dewatering machine is to dehydrate the surface water of the French fries after blanching, which guarantees the maximum dewatering degree. If the strips are meant to be fried, the water content should be near 70-75%; if they’re to be cooked in an oven, the water content should be around 65-70%; and for microwave frozen Fries, it’s a measly 55-60%.


The “par fry” is a cooking stage where the strips are cooked for about two minutes in oil at 175-185°C. People buy par-fried fries from supermarkets or groceries and then fry them secondly at home or in a fast restaurant. The second fry is at 180°C for about 2 minutes or at 150°C for about 5 minutes.


The key step is freezing the French fries. The tunnel instant freezer is utilized for refrigeration of the French fries to keep them fresh and crispier. It can make the temperature of the French fries to -18℃ within 20 minutes. This prevents them from sticking together and helps protect the flavor.

Packing & Storage

The frozen French Fries are bagged by the automatic packing machine. It can weigh the frozen french fries, shape up the bags, fill the bags, seal the bags, and print the date and lot number on the bags. Then the bagged frozen french fries are shipped out to their final destinations (distributors, restaurants, supermarkets, grocery) where they are then cooked to order. Storage at 18 centigrade below zero, until the date printed on the packaging; At 12 centigrade below zero for 1 month. At 6 centigrade below zero for 1 week.

The small-scale frozen French fries production line has unique effectiveness and remarkable efficiency, featuring economical and practical. And we also supply large-scale frozen French fries line to meet your need.